And the award for best-hidden picnic spot goes to ...
We recently found out Dani Venn, Masterchef Alumni, creator of a range of simmer sauces for Coles supermarkets, and fellow Mornington Peninsula local is a fan of our Gin, so we asked Dani what picnic snacks she likes pairing with our Blood Orange with Japanese Yuzu Ginfusion.
On a hidden track that opens out to a stunning view of Port Philip Bay, Dani’s picnic spread consisted of crab & mayo sandwiches, melon wrapped in salty Proscuitto, roasted pepper dip, double cream brie, fresh fruit, and of course, a tasty flavoured gin to sip and watch the sunset over the bay.
As a busy mum of two, successful business woman and podcaster, Dani has a lot on her plate and loves to escape to her special Mornington clifftop spot with select friends to chill and connect away from the bustle. “I love the way food and drink can bring people together, there is something really fundamental and comforting about sharing plates and creating food for others” she says. “and now with lockdown over I think we all need a little comforting and nourishing!”.
Dani has very kindly shared her recipe for the most delicious crab and mayo sandwiches. They are very simple to make and the delicate but salty taste of crab with creamy fill goes so well with the citrus burst of Blood Orange and Japanese Yuzu Ginfusion.
Whether you're looking to whip up a great spread for those long-overdue catch-ups with family and friends this summer, or you're putting together a picnic platter, be sure to give these tasty morsels a go.
Our Ginfusions are the perfect addition to your picnics or gatherings. By being selective about your drink choices and choosing quality all-natural crafted products over those that are mass-produced, you'll experience taste the way it should be. Our philosophy? Drink less, but better, and enjoy it more.
Crab and Mayo Sandwiches
Ingredients
350g canned crab meat, drained
1 cup good quality mayonnaise
¼ cup crème fraiche
1 tablespoon fresh lemon juice
Salt and pepper, to season
1 loaf white bread, crusts removed
¼ cup proper butter
½ cup finely chopped chives
Method
Place canned crab meat in a strainer and press out excess moisture well.
Combine mayonnaise, crème fraiche, lemon juice, salt, and pepper in a mixing bowl and whisk well to combine. Add crab meat and stir well.
Butter bread and place a good amount of butter on each side. Fill one slice of bread with crab mayo filling, top with a slice of buttered bread. Cut sandwich into finger slices or small rounds using a scone cutter.
Dip or roll one side of the sandwich in freshly chopped chives. Best served fresh and is the perfect accompaniment to the Original Spirit Co Ginfusion, Blood Orange and Japanese Yuzu.
Tip: You can also use fresh or defrosted frozen cooked crab meat available from select seafood shops
